Tag-Archive for » Pie «
Ingredients
Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry
Method
1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.
Serve immediately
All photos taken by me unless otherwise stated.
Ingredients
1 Tablespoon oil
500g Beef mince
1 Onion, finely chopped
1 Carrot, finely diced
1/2 Cup frozen peas
1 Tablespoon worcestershire sauce
1/4 Cup plain flour (I use bisto gravy granules to thicken)
1/2 Cup Guinness stout or beer
Fresh ground black pepper, to taste
500ml Beef stock
1 Sheet puff pastry, thawed
Method
1. Pre-heat oven to 200ÂșC. Heat oil in a frying pan.
2. Add mince, onion & carrotand cook for 5 mins or until meat has browned.
3. Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.
4. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.
5. Season to taste with pepper.
6. Divide mince between four 2-cup capacity ovenproof dishes.
7. Cut pastry into circle to overlap ramekins & place on top of each pie.
8. Bake for 20 mins or until golden.
All Photos taken by me unless otherwise stated.